This Slow Cooker Beef Manhattan is a cozy, hands-off supper that fills the kitchen with rich, beefy aromas and produces fork-tender meat in a savory tomato broth. The shredded beef soaks up the sauce, making each bite juicy and comforting over warm bread. If you like hearty slow-cooked beef dishes, you might also enjoy a similar comfort classic like this slow cooker beef and barley soup for a different, spoonable option.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 8 hours (low)
- Total Time: 8 hours 15 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 540 kcal
- Protein: 44 g
- Carbohydrates: 28 g
- Fat: 31 g
- Fiber: 3 g
- Sugar: 6 g
- Sodium: 900 mg
Why Make This Slow Cooker Beef Manhattan
This dish is perfect when you want something warm, filling, and simple. The slow cooker transforms a tough chuck roast into tender, shreddable meat that melts in your mouth. The tomato and beef broth base makes a savory sauce with a bright hint from the diced tomatoes and depth from Worcestershire. It’s ideal for busy days — set it in the morning, and dinner practically makes itself. The aroma as it cooks is beefy and savory with warm tomato notes, and the finished dish is juicy, saucy, and satisfying.
How to Make Slow Cooker Beef Manhattan
This slow-cooker approach saves time and gives reliably tender results. Use a chuck roast for flavor and marbling that stands up to long cooking. Brown the roast in a hot pan first if you want extra color and a deeper sauce, but it’s optional. Low and slow yields tender slices that shred easily and soak up the sauce.
Ingredients:
- 3 pounds of beef chuck roast
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 8 slices of bread or rolls
- Parsley for garnish (optional)
Directions:
Step 1: Preparation
Season the beef chuck roast generously with salt and pepper on all sides. Slice the onion and mince the garlic. If you like extra flavor, pat the roast dry and sear it in a hot skillet with a little oil for 2–3 minutes per side until browned; this step adds aroma and a richer sauce but is optional.
Step 2: Mixing
Place the seasoned roast in the slow cooker. Add the sliced onion and minced garlic on top of the beef. Pour in the beef broth and the can of diced tomatoes (with juices). Stir in the Worcestershire sauce and Italian seasoning. Give the liquid a quick stir to blend flavors and distribute seasonings.
Step 3: Cooking
Cover the slow cooker and cook on low for 8 hours, or until the beef is very tender and shreds easily with two forks. The kitchen will smell savory and slightly tangy from the tomatoes as the sauce reduces and concentrates.
Step 4: Finishing
Once the beef is tender, remove it to a cutting board and shred with two forks. Stir the shredded beef back into the sauce in the slow cooker so it soaks up the juices. Taste and adjust salt and pepper. Serve generous scoops of the beef mixture over slices of bread or split rolls, and sprinkle with chopped parsley if desired.
How to Serve Slow Cooker Beef Manhattan
- Pile the shredded beef and sauce over toasted or soft rolls so the bread soaks up the juices.
- Serve with a crisp green salad and pickles for brightness.
- Try roasted vegetables or a simple coleslaw on the side to add crunch.
- For a cozy weeknight meal, pair with mashed potatoes to soak up the sauce.
The finished dish looks rustic and hearty — glossy, saucy beef over warm bread, with flecks of onion and parsley.
How to Store Slow Cooker Beef Manhattan
- Refrigerator: Cool to room temperature, place in an airtight container, and refrigerate for 3–4 days.
- Freezer: Freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over low heat with a splash of beef broth to loosen the sauce, or microwave in short bursts, stirring between intervals. Avoid high heat to keep the beef tender.
Expert Tips for Perfect Slow Cooker Beef Manhattan
- Choose a well-marbled chuck roast for the best flavor and tenderness after long cooking.
- Searing the roast first builds flavor but skip it when short on time.
- Use low heat for even, tender results; high can make the meat less tender.
- Adjust the sauce thickness at the end: remove the lid and cook on high for 15–30 minutes to reduce, or stir in a small slurry of cornstarch and water to thicken quickly.
- Taste before adding more salt — beef broth and Worcestershire can be salty.
- For deeper flavor, add a splash of red wine when mixing the liquids, or drop in a bay leaf while cooking (remove before serving).
Delicious Variations
- Mushroom Beef Manhattan: Add 8 ounces sliced mushrooms with the onions for earthiness.
- Spicy Kick: Stir in 1/2 teaspoon red pepper flakes or a splash of hot sauce with the tomatoes.
- Italian-Style: Swap Italian seasoning for rosemary and thyme, and add a tablespoon of tomato paste for a richer sauce.
- Cheesy Melt: Top the beef on rolls with sliced provolone or mozzarella and broil briefly until melted.
- Slow Cooker Sandwich Bar: Offer different breads, pickles, sliced onions, and cheeses so everyone builds their own sandwich.
Frequently Asked Questions
Q: Can I use a different cut of beef?
A: Yes. Chuck roast is ideal for slow cooking because it becomes tender and flavorful. Brisket or bottom round will also work, but cooking times and texture may vary. Brisket adds a richer flavor, while round can be leaner and slightly drier.
Q: Do I need to drain the tomatoes?
A: No need to drain. The juices add flavor and help make the sauce. If you prefer a thicker sauce, reduce it uncovered at the end or use a quick cornstarch slurry.
Q: Can I make this on high instead of low?
A: You can cook on high for 4–5 hours, but low and slow usually yields more tender meat. Check for doneness earlier if you use high.
Q: How can I prevent the bread from getting soggy?
A: Toast the bread lightly or serve rolls on the side so diners can spoon beef on as they eat. Pressing beef between two slices right before eating keeps the bread from sitting too long in the sauce.
Q: Is this recipe freezer-friendly?
A: Yes. Cool completely, then freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop.
Q: Can I add vegetables to the slow cooker?
A: You can add hearty vegetables like carrots or potatoes, but they may become very soft after 8 hours. Add them halfway through cooking if you want more texture.
Conclusion
This Slow Cooker Beef Manhattan is an easy, comforting meal that fills your home with inviting aromas and serves up juicy, flavorful shredded beef on warm bread — perfect for family dinners or casual gatherings. It’s forgiving, adaptable, and great for make-ahead meals. For a similar classic with a different twist, check this recipe for Slow Cooker Beef Manhattan – Pam’s Daily Dish to compare techniques and ideas. Give it a try — the slow cooker does the hard work, and you get a hearty, satisfying supper.
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Slow Cooker Beef Manhattan
- Total Time: 495 minutes
- Yield: 8 servings 1x
- Diet: None
Description
A cozy, hands-off supper that fills the kitchen with rich, beefy aromas and produces fork-tender meat in a savory tomato broth.
Ingredients
- 3 pounds beef chuck roast
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 8 slices of bread or rolls
- Parsley for garnish (optional)
Instructions
- Season the beef chuck roast generously with salt and pepper on all sides. Slice the onion and mince the garlic. Optionally, sear the roast in a hot skillet for 2-3 minutes per side until browned.
- Place the seasoned roast in the slow cooker. Add the sliced onion and minced garlic on top. Pour in the beef broth and diced tomatoes (with juices). Stir in Worcestershire sauce and Italian seasoning.
- Cover and cook on low for 8 hours until the beef is tender and easily shreds with two forks.
- Remove beef, shred it, and stir it back into the sauce. Adjust salt and pepper to taste. Serve over slices of bread or rolls, garnished with parsley if desired.
Notes
For deeper flavor, add a splash of red wine or a bay leaf while cooking. Adjust sauce thickness as desired.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 900mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 120mg
